Looking for a tropical twist on classic comfort food? This Mexican pineapple bread is moist, lightly sweet, and infused with warm tradition. Unlike typical quick breads, it carries a cultural warmth rooted in abuela’s kitchen—fragrant with crushed pineapple and sometimes enriched with coconut or crunchy nuts. You’ll love how effortlessly this recipe comes together with pantry staples and a can of pineapple. Whether you serve it warm with coffee or sliced for brunch, this bread will win hearts.
What You Need to Make Mexican Pineapple Bread
Simple pantry ingredients, tropical flavor
One of the reasons I love this pineapple bread is how little it asks of you. There’s no yeast, no long rise time—just a few pantry staples and a can of crushed pineapple. The result? A moist, fragrant loaf with tropical flair and a nostalgic feel. The pineapple adds subtle sweetness and moisture, making the bread soft and flavorful, not too dense or overly sugary.
If you want to give it a coconut or nutty touch (like Grandma sometimes did), those optional add-ins give the bread a nice bite and more character. This bread plays well with your cravings—it’s cozy enough for breakfast, special enough for dessert.
Ingredients list (Mexican pineapple bread style)
Here’s what you’ll need to bake one 9×5 loaf (about 6 generous slices):
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple with juice – do not drain
- Optional: ½ cup shredded coconut or chopped nuts (like walnuts or pecans)
This is also a great base recipe to customize. Some readers love to swap the oil for melted butter for a richer flavor, or add a dash of cinnamon for warmth. If you’re a fan of nostalgic textures, don’t skip the coconut—it gives a chewy layer that’s irresistible, much like in our Carlota de Limón, which also uses pantry staples for big flavor.
Make sure to prep everything before mixing—this batter comes together fast. You’ll find the full method in the next section, but first, check that pineapple can. You want crushed pineapple in juice, not syrup, for the freshest taste.
How to Make – Easy Steps to Perfect Pineapple Bread
Foolproof steps, just like abuela taught me
This pineapple bread recipe is a no-fuss quick bread. You don’t need a mixer—just two bowls, a spoon, and your oven. The key is not to overmix the batter. Let the pineapple and juice do the work of keeping the crumb soft and flavorful. If you’re adding coconut or nuts, gently fold them in at the end.
We use the entire can of crushed pineapple, juice and all. That’s what gives this bread its moist texture without needing extra dairy. It’s an easy bake, even if you’re short on time or baking experience.
Step-by-step method for moist pineapple bread
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Step 3: Combine Wet Ingredients
In another bowl, whisk:
- 2 large eggs
- ⅔ cup sugar
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- Entire can of crushed pineapple (juice included)
Step 4: Mix the Batter
Pour wet ingredients into dry. Stir gently until just combined—don’t overmix. If using, fold in ½ cup shredded coconut or chopped nuts.
Step 5: Bake
Transfer batter to your prepared pan. Bake for 55–65 minutes, or until a toothpick inserted comes out clean. If the top starts to brown too fast, cover loosely with foil.
Step 6: Cool & Serve
Let the loaf cool in the pan for 10 minutes. Then transfer to a wire rack. Serve warm with butter or at room temperature.
This is one of those humble bakes that delivers big comfort—just like our Marranitos recipe, which also blends tradition with sweetness.
Serving, Variations, and Storing – Make It Yours
How to serve pineapple bread the Mexican way
This pineapple bread is versatile—slice it warm for breakfast, toast it with butter for merienda, or serve it with ice cream for dessert. In our home, we love it with café con leche in the morning, or topped with a dollop of crema and fresh pineapple chunks in the evening.
If you’re entertaining, cut the loaf into small squares, dust with powdered sugar, and serve it on a platter. It’s soft enough to eat with a fork but sturdy enough to hold its shape.
Pair it with something citrusy like our Easy Carlota de Café for a dessert table that’s both cozy and refreshing.
Variations & tips to make it your own
Want a richer flavor?
Swap oil for melted butter or add a touch of cinnamon or nutmeg.
Want texture?
Add ½ cup shredded coconut or toasted chopped pecans/walnuts. You can also swirl in a spoonful of cajeta before baking for a caramel twist.
Need it dairy-free?
Stick with oil, and skip any butter-based toppings.
This recipe is forgiving and flexible, so don’t be afraid to experiment based on what you have on hand. You could even spoon the batter into muffin tins for pineapple mini-loaves.
How to store and freeze pineapple bread
Once cooled, store the loaf in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it—it keeps well for about a week.
To freeze, wrap slices in plastic wrap and store in a freezer bag for up to 3 months. Just thaw and reheat gently in the microwave or oven.
Warm, soft, and filled with sweet island flavor, this pineapple bread is a tropical take on tradition—just like the Pan de Elote that inspired us to bring Mexican comfort into every bite.
Frequently Asked Questions About Pineapple Bread
1. What makes Mexican pineapple bread different from regular pineapple bread?
Mexican pineapple bread often emphasizes simplicity and a balance of natural sweetness without too much sugar. It may include coconut or nuts for texture and is often served with café de olla or fresh crema. The use of pantry staples, like crushed pineapple in juice, reflects the practical, heartwarming style of Mexican home baking.
2. Can I make pineapple bread without eggs?
Yes, you can replace the eggs with common egg substitutes like mashed banana, unsweetened applesauce, or flax eggs. Use ¼ cup of mashed banana or applesauce per egg. Keep in mind, the texture will be slightly denser, but still moist and delicious.
3. Should I drain the pineapple before adding it to the batter?
No—do not drain the pineapple. The juice adds moisture and sweetness to the batter, which is key to getting that soft, tender crumb. If you’re using fresh pineapple, make sure to mash or blend it and include the juice as well.
4. How do I prevent the top of the bread from overbrowning?
If the top of the loaf browns too quickly during baking, loosely cover it with aluminum foil after the first 30–40 minutes. This allows the center to finish cooking without burning the top crust.
Conclusion
Pineapple bread, especially the Mexican version, is the kind of recipe that feeds more than just hunger—it feeds connection, comfort, and joy. It’s a simple, forgiving loaf with a touch of tropical magic. Whether you serve it as a morning treat or a weekend dessert, it’s sure to bring warmth to your kitchen.
Try this sweet bread next to our Mexican Flan Recipe for a celebration of flavors and family tradition.
Print
Pineapple Bread (Mexican-Style): Soft, Moist, and Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
This soft and tropical Mexican-style pineapple bread is perfect for breakfast, brunch, or dessert. Moist, simple, and made with pantry staples, it’s a comforting slice of sweet tradition.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup sugar
2 large eggs
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple with juice – do not drain
Optional: ½ cup shredded coconut or chopped nuts (like walnuts or pecans)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan or line with parchment paper.
2. Whisk flour, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk eggs, sugar, oil, vanilla, and crushed pineapple (with juice).
4. Stir wet mixture into dry ingredients until just combined. Fold in coconut or nuts if using.
5. Pour batter into loaf pan and bake for 55–65 minutes. Cover with foil if browning too fast.
6. Cool in pan for 10 minutes, then transfer to wire rack. Serve warm or at room temp.
Notes
Do not drain the pineapple—its juice adds moisture.
Cover the loaf loosely with foil during baking if the top browns too quickly.
Optional: Swap oil for melted butter for richer flavor.